Spicy Italian Roast Recipes

Steps:

• To make the beef roast, preheat the oven to 375 degrees F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
• Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
• To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
• To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Steps:

• READ ALL THE WAY THROUGH FIRST.
• Season roast with garlic salt.
• Place in slow cooker.
• Add mushrooms and onion.
• Combine seasoning mix and tomato sauce.
• Pour over all. Cover and cook on low 8-10 hours or high, 4-5 hours.
• To thicken gravy:.
• Make a paste of 2 tablespoons flour.
• Add 2 tablespoons tomato paste.
• Stir into meat drippings in slow cooker.
• Cover and cook on high 30 minutes or until thickened.
• Serve over hot pasta.

Steps:

• Season roast with salt and pepper on all sides.
• Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
• In a bowl, mix together all three packets and 1 cup of beef broth.
• Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
• Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
• Remove your roast and slice or shred with forks.

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.